If you don’t know how to make feta see this post: How to make Feta
Use 1-3 gallons of Goat Milk (Raw or Pasteurized, but NOT ultra-pasteurized)
Here is the recipe for 1 gallon; scale as appropriate:
Continue reading “My Current Feta Recipe”
Category: gluten-free
Slow cooked braised whole chicken
This recipe is Kosher and Gluten-free
Preheat oven to 275 degrees
Ingredients
- 1-2 whole chickens (preferably heritage, perferably from Grow and Behold)
- 1-2 Onions or Lemons
- ground ginger
- 1 quart of chicken broth (see chicken broth recipe)
- 2 generous Tablespoons of corn starch (potato starch if passover)
- optional: a potato or two cut into small chunks
Gluten-Free Kosher Brownies
This is my favorite brownie recipe. It’s gluten free, and can be made dairy or parve.
Ingredients:
- 1 Bob’s Red Mill Gluten Free Brownie Mix (21 oz package, parve)
- 3 eggs
- ½ cup butter (dairy) or Earth Balance Vegan Buttery Sticks (parve), melted
- 6 oz semi sweet chocolate chips (dairy or parve)
- ½ cup walnuts, chopped (optional)
Kelly Margarita – 2nd take
Ingredients for 1:
- 1/2 oz Grand Marnier
- 1 1/2 oz premium Tequilla (Patron 100% de Agave)
- 3/4 oz fresh lime or lemon juice
- 1/2 oz simple syrup
- 1/2 cup ice
with a lemon or lime wet and salt the outside of a glass
add all ingredients to a vitamix run on 10 for 45 seconds
Kosher Gluten-Free Beef Stew slow cooked
Ingredients:
- 3 pounds of good beef (grow and behold chuck roast, or strip steak)
- 2 Large Idaho potatoes
- 2 Large carrots
- 1 onion
- 3 cloves of garlic
- 1/2 can of tomato paste
- 2 Tablespoons of Worcestershire Sauce
- 1 Quart of beef stock
- 1 teaspoon or Salt, Pepper, Rosemary, Thyme
Rivka’s Salmon for salad recipe
preheat oven to 500 degrees
Ingredients:
- 1 lb salmon, preferably wild alaskan
Gluten-free Lokshen Kugel
Preheat oven to 375 °F or 300 °F, depending on what else you’re cooking and how your timing is.
Put a large pot of water on the stove on high to cook the pasta.
Stuffed Mushrooms
This recipe was modified from Elana’s Pantry.
Ingredients:
- 4 portobello mushrooms
- 1 cup parsley, stems removed
- ½ cup sun dried tomatoes
- ½ cup pine nuts
- 1 clove garlic
- 1 tsp lemon juice
- ¼ tsp kosher salt
- ¼ cup olive oil
Chicken Breast Plumbella
This is modified from a chicken marbella recipe. It’s a delicious combination of chicken breasts, plums, and olives. Continue reading “Chicken Breast Plumbella”
Pineapple Spiced Chicken Breasts
This recipe was modified from a spiced chicken recipe which appeared in the New York Times. I added pineapple to the recipe and improved it.
Continue reading “Pineapple Spiced Chicken Breasts”